Artichoke and Pine Nut Pesto

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Ingredients:

• 1 cup artichoke heart cooked canned would be fine and roughly chopped
• 1/8 cup raw pine nuts
• 1/4 cup extra virgin olive oil
• 1 small garlic clove peeled and minced
• 1/3 cup parmesan cheese finely grated
• coarse salt a pinch just a little since the parmesan is salty you can always add more salt when finished
• fresh ground black pepper a few grinds
• 1 -2 teaspoon fresh tarragon leaves thinly sliced use as much as you would like to tasteI like 1 t

Steps:

• Pulse the first 7 ingredients together in a food processor Stir in the tarragon and season to taste with more salt and pepper if needed
• Enjoy

Asiago Herb Bread

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Ingredients:

• 1 cup water
• 3/4 teaspoon salt
• 1 tablespoon sugar
• 3 1/4 cups bread flour
• 2/3 cup asiago cheese grated
• 1 1/4 teaspoons dried basil
• 1 1/4 teaspoons fennel seeds
• 1 1/4 teaspoons dried oregano
• 1 1/4 teaspoons bread machine yeast

Steps:

• Place ingredients in your machine in the order suggested by your manufacturer
• Select light or sweet setting if able
• Operate machine and enjoy your loaf

Asparagus Au Gratin

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Ingredients:

• 1 lb asparagus
• 2 tablespoons unsalted butter
• 2 tablespoons shallots minced
• kosher salt
• black pepper Freshly ground
• 1/2 cup creme fraiche or 1/2 cup mascarpone
• 1/4 cup gruyere cheese
• 1 teaspoon fresh tarragon

Steps:

• Preheat the broiler and position an oven rack 8 inches from the heat
• Prepare asparagus by holding asparagus spear in your hand and breaking off the bottom where it snaps; this is the tough part of the stem Discard
• Melt butter in a large saut pan Add minced shallots and cook over moderately high heat until softened about 1 minute Add prepared asparagus season with salt and pepper and cook briefly over moderate heat stirring occasionally until crisp-tender
• Transfer asparagus to a medium gratin dish and arrange with asparagus heads pointing in once direction
• Combine crme fraiche and grated gruyere cheese Spread evenly over asparagus When ready to serve broil until golden and bubbling shifting the dish for even browning about 1-3 minutes Sprinkle with tarragon and serve

Asparagus Croustade

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Ingredients:

• 1/3 cup warm water
• 1 teaspoon dry yeast
• 1 tablespoon granulated sugar
• 1 egg beaten
• 1/2 teaspoon salt
• 1 1/2 cups flour
• 3 tablespoons soft butter cut into pieces
• 8 ounces green asparagus trimmed
• 8 ounces white asparagus trimmed
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup milk
• 1/4 cup cream
• salt freshly ground black pepper to taste
• 2 tablespoons chopped parsley
• 8 ounces taleggio or 8 ounces gruyere cubed

Steps:

• Place water in a medium bowl and sprinkle in yeast and sugar
• Stir until dissolved and let stand for 10 minutes or until foamy
• Add yeast mixture egg salt flour and butter into food processor
• Process until dough forms into a ball Dough should be soft but not sticky Add more flour if the dough seems sticky
• Place dough in a clean lightly oiled bowl and cover with a tea towel
• Put in a warm place for 20 minutes or until dough has relaxed
• and is slightly puffy
• Preheat oven to 400F 200C
• Bring a skillet of water to boil on high heat
• Add asparagus and boil for 2 minutes
• Drain and rinse well with cold water until cool
• Heat butter in pot over medium heat
• Add flour and stir together until incorporated
• Pour in milk and cream slowly whisking to incorporate Bring to boil whisking until thickened
• Season well with salt and pepper and stir in parsley Reserve
• Punch down dough and roll out into an approximately 10 x 14-inch rectangle and place on a baking sheet
• Brush sauce over base leaving a 2-inch 5-cm border
• Top with asparagus and cover with cheese
• Brush edges with water and fold over to form a crimped edge
• Bake for 15 to 20 minutes or until dough is browned underneath and cooked through and filling is hot

Asparagus-Cheese Squares With Crescent Crust

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Ingredients:

• 2 8 ounce cans refrigerated crescent dinner rolls
• 2 tablespoons melted butter
• 1/4 teaspoon salt
• 1/2 teaspoon garlic powder
• 3 -4 tablespoons butter
• 1 large sweet onion chopped
• 1 -2 tablespoon minced fresh garlic
• 1 1/2 lbs fresh asparagus can use less
• salt and black pepper
• 1/4 cup grated parmesan cheese
• 2 1/2 cups swiss cheese grated or use mozzarella cheese

Steps:

• Set oven to 375F oven rack set to the lowest bottom position
• Prepare an ungreased a 15 x 10-inch jelly-roll pan
• Unroll the crescent rolls and press into the pan pressing edges to seal the perforations
• Brush the crescent crust with melted butter and then sprinkle with garlic powder if using and a small amount of salt
• Bake for about 6-8 minutes bottom oven rack or until lightly browned
• In a large skillet melt butter over medium-high heat; add in the onion and saute for 6-7 minutes adding in the garlic the last 2 minutes
• Snap off the tough ends of the asparagus then cut into 1-inch pieces
• Add in the asparagus pieces to the skillet with onion; saute for for about 6-7 minutes or until crisp-tender
• Season with a small amount of salt and pepper to taste
• Spoon the asparagus/onion mixture over the partially-baked crescent crust
• Sprinkle with grated Parmesan cheese and then top with Swiss or mozzarella cheese any amount desired
• Return to oven and bake for about 8 minutes in a 375F oven or until the cheese is well melted
• Delicious

Asparagus, Mushroom and Cheese Omelet With Herbs

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Ingredients:

• 2 -3 large eggs
• 1 tablespoon water
• 1 dash ground black pepper
• 1/8-1/4 teaspoon finely chopped fresh thyme
• 3 -4 asparagus spears lightly steamed
• 1 -2 italian brown button mushroom in 1/4-inch thick slices lightly steamed
• 2 tablespoons unsalted butter
• 1/4 cup shredded cheddar cheese
• 1 sprig fresh thyme for garnish

Steps:

• Heat medium skillet over medium-high heat for a minute or two until hot
• Reduce heat to medium and add the butter swirling to coat the bottom of the pan evenly
• In a small bowl use a fork to whisk together the eggs with the water and the pepper
• When butter is melted and sizzling pour the egg mixture all at once into the pan
• Place the asparagus in one layer over the eggs and place the sliced mushrooms down the center sprinkle evenly with thyme
• Reduce heat to low cover and cook over low heat for about 3 minutes until omelet is almost completely set
• Sprinkle evenly with the cheese cover pan and continue to cook over low heat for another minute or two until cheese is melted and omelet is set
• Off the heat and use a wide spatula to carefully fold omelet in half
• Gently slide omelet out of the pan and onto a warmed plate Drizzle with any remaining melted butter in the pan
• Garnish with a sprig of thyme

Aunt Lynn's Green Bean Casserole

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Ingredients:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1/4 cup onion diced
• 1 cup sour cream
• 3 14 1/2 ounce cans French style green beans drained
• 2 cups shredded cheddar cheese
• 1 can French-fried onions aka fried onion crisps
• 1 tablespoon butter melted
• 1 4 ounce can chopped water chestnuts
• 1/4 cup chopped pecans
• 1 4 ounce can chopped mushrooms

Steps:

• Preheat oven to 350 degrees 175 degrees C
• Melt 2 T butter in large skillet over medium heat
• Stir in flour until smooth and cook for one minute
• Stir in salt sugar onion water chestnuts pecans mushrooms and sour cream
• Add green beans and stir until coated
• Transfer mixture to a 2 1/2 quart casserole dish
• Spread cheese over top
• In a small bowl toss taste toppers and butter and sprinkle over the cheese
• Bake for 30 minutes or until top is golden brown and cheese is bubbly

Avocado, Tomato amp; Feta Cheese Appetizer

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Ingredients:

• 2 avocados chopped
• 4 roma tomatoes chopped
• 1 small red onion chopped
• 1 bunch cilantro trimmed and chopped
• 4 ounces feta cheese crumbled
• 1/4 cup olive oil
• 1 tablespoon red wine vinegar
• 1 tablespoon ground cumin
• 1 teaspoon kosher salt

Steps:

• Combine the avocados tomatoes and onion in a bowl Mix gently Stir in cilantro Add feta cheese olive oil vinegar cumin and salt and mix until combined Chill covered in the refrigerator Serve with warm pita wedges tortilla chips or crostini Refrigerate leftovers

Brie Twice Baked Potatoes

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Ingredients:

• 6 large hot baked russet potatoes a href=https//wwwgeniuskitchencom/recipe/how-to-bake-the-perfect-potato-408605How to Bake the Perfect Potato/a
• 1 bulb roasted garlic choice of your favorite or try a href=https//wwwgeniuskitchencom/recipe/roasted-garlic-pearl-onions-with-herbs-54099Roasted Garlic amp; Pearl Onions With Herbs/a
• 4 tablespoons unsalted butter room temperature
• 1/2 cup milk warmed
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 7/8 ounce envelope Lipton Onion Soup Mix
• 1/4-1/2 teaspoon fresh ground black pepper
• 2 teaspoons dried parsley flakes
• 6 ounces ripe brie cheese cut into 1/2-inch cubes rind removed

Steps:

• Preheat oven to 375 degrees F
• Slice 5 of the baked potatoes lengthwise in half Carefully scoop out the potato flesh into a medium bowl leaving a 1/2-inch thick shell Rice the potatoes back into the bowl Rice the garlic the peel the other potato and rice into the bowl
• Add butter creams onion mix pepper parsley and brie to the bowl of potatoes and stir til combined
• Mound the potatoes into the potato shells and place on cookie sheet pan Potatoes may be covered and refrigerated up to 24 hours at this point Let come to room temperature before finishing in the oven
• Bake 12 to 15 minutes until cheese has melted and stuffing is heated through Brown under the broiler until golden if desired

Cheddar Pinwheels

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Ingredients:

• 2 cups unbleached flour sifted
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 1/4 cup butter
• 2/3 cup milk
• 1 cup cheddar cheese extra sharpgrated

Steps:

• Sift the flour salt and baking powder together in a mixing bowl and then cut in the butter
• I use my food processor whirling just until the mixture is crumbly Add the milk and stir together quickly but thoroughly
• Turn out on a floured board and knead for 30 seconds then roll out to a 1/8 inch thickness
• Spread with the grated cheese and roll up tightly like cinnamon rolls
• Cut into 3/4 inch slices and transfer to baking sheets and bake in a moderate oven 375 degrees F for 20 minutes or until delicately browned

Cheese-Stuffed Potatoes/Yogurt-Spice/Sesame Seed Crust

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Ingredients:

• 1 cup packed coarsely grated monterey jack cheese about 4 ounces
• 3 large unpeeled russet potatoes scrubbed each about 16 ounces
• 2 tablespoons butter melted
• 2 tablespoons chopped fresh cilantro
• 1 green onion finely chopped
• 1 serrano chili seeded minced
• 1 tablespoon sesame seeds
• coarse kosher salt
• 2 garlic cloves coarsely chopped
• 2 teaspoons chopped peeled fresh ginger
• 2 teaspoons sweet paprika or 2 teaspoons hot paprika
• 1 teaspoon salt
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 cup plain whole-milk Greek yogurt A thick yogurt sold at Whole Foods Market or Trader Joes or at Greek markets
• 4 teaspoons vegetable oil
• 2 teaspoons fresh lemon juice
• 1/2 cup sesame seeds about 26 ounces

Steps:

• POTATOES amp; STUFFING
• Position rack in center of oven and preheat to 400F
• Place potatoes directly on oven rack and bake until tender when pierced with fork about 1 hour 15 minutes
• Transfer to platter and let stand until cool enough to handle Can be made 1 day ahead; Cover and chill
• Cut potatoes horizontally in half
• Using spoon scoop out pulp leaving 1/3-inch-thick shell
• Transfer potato pulp to medium bowl and mash; mix in cheese melted butter cilantro green onion chile and sesame seeds
• Season potato mixture generously with salt and pepper; divide among potato shellsCan be made 6 hours ahead
• Cover and chill
• YOGURT-SPICE PASTE
• Combine first 6 ingredients in processor
• Using on/off turns blend until mixture is finely chopped
• Add yogurt oil and lemon juice and process until smooth puree forms
• Transfer to small bowl
• Season to taste with salt and pepperCan be made 6 hours ahead
• Cover and refrigerate
• Remove top rack from grill
• Place disposable aluminum baking pan in center of bottom rack if using 2-burner gas grill place pan on 1 side of burner
• Add enough water to pan to reach depth of 1 inch
• Prepare barbecue medium heat
• If using charcoal grill light briquettes in chimney and pour half onto rack on each side of disposable pan
• If using 3-burner gas grill light burners on left and right leaving center burner off
• If using 2-burner gas grill light burner on side opposite disposable pan
• Return top rack to grill
• Place sheet of foil on grill rack above unlit burner; brush with vegetable oil
• Place sesame seeds on small plate
• Place half of yogurt-spice paste in shallow bowl and reserve
• Spread remaining yogurt-spice paste over top of potato filling in each potato half
• Sprinkle with half of sesame seeds
• Dip bottom of each potato half into reserved spice paste then dip into remaining sesame seeds
• Place potatoes atop foil on grill rack above disposable pan
• Cover barbecue and grill until potatoes are heated through and bubbling in center 25 to 30 minutes
• Transfer potatoes to platter and serve

Cheesy Cauliflower Gratin / Casserole

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Ingredients:

• 1 head cauliflower cut into florets
• 1 10 1/2 ounce can condensed cream of mushroom soup
• 1/4 cup 1% low-fat milk
• 1/4 teaspoon black pepper
• 1 dash turmeric
• 1/2 cup swiss cheese shredded
• 1/2 cup white cheddar cheese shredded
• 1/2 cup breadcrumbs

Steps:

• Steam the broccoli florets until somewhat tender about 10-15 minutes I use frozen pre-cut which takes about 15
• In a gratin dish or 11 x 7 casserole dish mix the mushroom soup with the milk season with the pepper and turmeric
• Mix in the cheeses
• Coat the cauliflower in this mixture cover with the breadcrumbs
• Bake for 20-25 minutes at 350F or until golden brown on top broil for an extra 5 minutes for an extra crispy top

Cheesy Stuffed Shells

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Ingredients:

• 16 ounces low fat cottage cheese
• 1 10 ounce package frozen chopped spinach thawed well drained
• 1 cup shredded 2% mozzarella cheese divided
• 1/4 cup grated parmesan cheese
• 1 teaspoon italian seasoning
• 20 large pasta shells cooked drained
• 1 26 ounce jar spaghetti sauce
• 1 large tomatoes chopped

Steps:

• Preheat oven to 400F
• Mix cottage cheese spinach 1/2 cup of the mozzarella cheese Parmesan cheese and Italian seasoning until well blended
• Spoon 1 heaping tablespoons of the cheese mixture evenly into each pasta shell
• Combine spaghetti sauce and tomatoes; spoon half of the sauce mixture into 13x9-inch baking dish
• Place shells filled sides up in baking dish
• Spoon remaining sauce mixture over shells
• Cover with foil
• Bake 25 minute or until heated through
• Uncover; top with remaining 1/2 cup mozzarella cheese
• Bake uncovered an additional 2 minute or until cheese is melted

Chestnut Mushroom Pate

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Ingredients:

• 60 g unsalted butter
• 1 onion chopped
• 4 garlic cloves finely chopped
• 500 g chestnut mushrooms
• 1 teaspoon dried thyme
• 100 g cream cheese
• 100 ml fromage frais
• 1 cup slivered almonds reserve a handful for garnish
• 1 cup walnuts chopped

Steps:

• Chop the chestnut mushrooms
• melt the butter and saut the onion and garlic for 5 minutes Add the mushrooms and thyme
• and saut for 8 minutes or until the mushrooms are cooked
• Reserving the juices in case you need to add a little moisture in step three
• drain the onion/garlic/mushroom mixture
• and blend it with the cream cheese and fromage frais
• Reserving some slivered almonds for garnish
• process the nuts in the food processor then add them to the onion/garlic/mushroom mixture OR
• if you prefer a finer
• smoother pat
• add the onion/garlic/mushroom to the food processor and process OR
• for a more varied texture
• process some of the onion/garlic/mushroom mixture with the nuts
• then fold both mixtures together until they are well-combined If the mixture becomes too dry which is unlikely
• add a little of the juice reserved in step two
• Chill the pat for 2 hours
• then scatter the reserved slivered almonds on top and serve the pat with crusty bread
• pita bread
• crackers or vegetable sticks This pat is best eaten within 2 days
• Chefs Note Chestnut mushrooms are a closed cup mushroom with a wonderfully rich flavour If you cannot find these
• use flat field mushrooms which are always great
• but may need a little more cooking

Chocolate Chips and Toffee Cheesecake

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Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1 1/3 cups heath bits 'o brickle toffee pieces divided
• 1/4 cup butter or 1/4 cup margarine melted
• 2 8 ounce packages cream cheese softened
• 3/4 cup sugar
• 1 1/2 teaspoons vanilla extract
• 2 eggs
• 1/2 cup hershey's milk chocolate chips
• 2 cups whipped topping

Steps:

• Heat oven to 325F
• Stir together graham cracker crumbs 1/2 cup toffee bits and melted butter
• Press onto bottom and 1/2 inch up sides of 9-inch springform pan
• Bake 10 minutes amp; cool
• Increase oven temperature to 350F
• Beat cream cheese sugar and vanilla until smooth
• Gradually beat in eggs beating just until blended
• Fold in milk chocolate chips and 1/2 cup toffee bits
• Pour into prepared crust
• Bake 45 to 50 minutes or until center is almost set
• Remove from oven to wire rack
• With knife loosen cake from sides of pan; cool completely
• Evenly spread whipped topping over surface of cheesecake
• Sprinkle remaining 1/3 cup toffee bits over whipped topping
• Cover; refrigerate several hours or until chilled
• Cover; refrigerate leftover cheesecake
• Enjoy

Cretan Kalitsounia Sweet Cheese Pastries

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Ingredients:

• 4 cups flour
• 4 tablespoons olive oil
• 1 teaspoon salt
• 3/4 cup water
• 1 lb manouri cheese ricotta will do in a pinch or 1 lb fresh mizithra cheese ricotta will do in a pinch
• 1 egg lightly beaten
• 1 1/2 teaspoons lemon zest finely grated
• 1/2 teaspoon cinnamon
• 2 tablespoons sugar
• olive oil for frying or clarified butter for frying
• greek thyme honey or cinnamon sugar

Steps:

• Prepare a stiff dough with the flour olive oil salt and water
• Leave to rest covered for an hour
• Crumble cheese
• Mix well with egg zest cinnamon and sugar
• Separate dough in two
• Take half of dough and roll out 1/8 inch thick on a lightly-floured surface
• Using a water glass cut into small rounds 3 inches in diameter
• Place 1 tablespoon of the cheese mixture on each round of dough moisten edges with a little water fold over and seal well pressing the edges together with a fork
• Repeat with remaining dough and cheese filling
• Heat enough olive oil or clarified butter to come up about 3/4 inch of pan
• Fry pastries until golden brown
• Drizzle with honey or sprinkle with cinnamon-sugar and serve hot

Crustless Quiche Clafouti With Tomatoes amp; Basil

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Ingredients:

• 1 tablespoon olive oil plus more for greasing pan
• 1/4 cup whole fresh basil leaf
• 6 large eggs
• 3 tablespoons creme fraiche
• 1 cup milk
• 1/3 cup crumbled goat cheese
• 4 tablespoons grated parmesan cheese
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• fresh ground pepper
• 2 pints cherry tomatoes or 2 pints grape tomatoes

Steps:

• Grease and line the bottom and sides of a 10-inch quiche mold or springform pan with parchment paper
• Put the basil leaves in a small cup and coat with the tablespoon of olive oil letting them macerate while you prepare the quiche
• Whisk the eggs in a medium bowl Then stir in the creme fraiche milk goat cheese Parmesan cheese flour salt and freshly ground pepper to taste making sure there are no lumps of flour
• Put the cherry tomatoes in the prepared pan cover with the egg mixture and poke the basil leaves in throughout
• Put the quiche in a cold oven and then turn up the heat to 350F Cook for about 45 minutes or until a toothpick comes out clean and the quiche starts to turn slightly golden on top Serve immediately or at room temperature

David Rocco's Torta Di Ricotta

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Ingredients:

• 17 ounces ricotta cheese 475g
• 3 tablespoons sugar 45ml
• 1 cup 35% cream 240ml
• 3 tablespoons bittersweet chocolate finely chopped 45ml
• 1 8 inch pie crusts
• 3 pears peeled halved and cored
• 3 cups water 710ml
• 3 tablespoons apricot jam 45ml

Steps:

• Refrigerate ricotta cheese in a strainer over night so that excess moisture is removed In a mixing bowl blend ricotta cheese and 1 1/2 tablespoons sugar with a hand mixer until it becomes a velvety consistency In a separate bowl whip 35% whipping cream with 1/2 tablespoon of sugar Gently fold whipped cream into ricotta mixture along with bittersweet chocolate Spread filling into piecrust
• In a saucepan heat sugar and 2 cups of water Once the sugar has dissolved add pears and let cook until soft and caramelized Remove pears from pan and let cool Cut pears into slices and fan the slices on top of the pie filling until the surface of the pie is covered Fill in gaps with extra pieces of pear if necessary
• In another saucepan heat remaining water and apricot jelly Stir and cook until jelly is liquefied so that it can be used as a glaze Spread apricot glaze over pears and let pie rest in fridge for 4 hours before serving

Ensalata Campesina Chilean Country Salad

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Ingredients:

• 2 cups canned garbanzo beans drained and rinsed chickpeas
• 8 ounces cream cheese diced
• 2 onions thinly sliced
• 1/2 cup olive oil
• 1/4 cup lemon juice
• 1 teaspoon salt or to taste
• 1/2 teaspoon ground coriander NOT cilantro
• lettuce for serving
• 3 hardboiled egg peeled and quartered for garnish

Steps:

• Combine beans cream cheese and onions in a bowl
• Mix oil lemon juice salt and coriander
• Pour over bean mixture
• Toss lightly and chill
• Serve on lettuce leaves and garnish with egg quarters

Forum Famous Cheese Ring

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Ingredients:

• 1 liter b shredded cheddar cheese
• 1 medium onion grated
• 3/4 cup mayonnaise
• 1 cup finely chopped pecans
• 1 garlic clove
• 1/2 teaspoon Tabasco sauce
• 1 14 ounce jar raspberry preserves

Steps:

• Mix all ingredients EXCEPT Raspberry Preserves together and place in a spring form pan Refrigerate for at least 2 hours no more than 10
• Remove from spring form pan and place on serving dish and cover with 1 jar of Raspberry preserves Surround with crackers and serve
• YUMMY

Four Cheese Manicotti in Cream Sauce

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Ingredients:

• 1 large onion diced fine or shredded
• 1 lb mushroom sliced
• 1/2 cup butter or 1/2 cup margarine
• 1/2 cup flour
• 4 cups milk
• 1 1/2 cups parmesan cheese grated
• salt and pepper
• 1 lb ricotta cheese
• 4 ounces mozzarella cheese diced
• 1/2 cup romano cheese grated
• 1/4 cup walnuts finely chopped
• 1/4 cup fresh parsley chopped
• 3 eggs
• 1 dash nutmeg

Steps:

• Saute onion and mushrooms if using in butter 5 minutes; stir in flour
• Gradually stir in milk; stir over low heat until sauce bubbles and thickens
• Stir in 1 cup Parmesan cheese and salt and pepper to taste; set aside
• Cook manicotti shells according to package directions; drain and cover with cold water
• Mix together ricotta mozzarella Romano and remaining Parmesan cheese; add walnuts parsley and eggs
• Season to taste with salt pepper and nutmeg
• Drain manicotti shells; stuff with cheese mixture
• Place shells side by side in a greased shallow baking pan; spoon sauce over all
• Bake in preheated 400F oven 20 to 25 minutes or until bubbly and golden

Freezer Espresso Mascarpone Cake

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Ingredients:

• 3 cups heavy cream divided
• 9 tablespoons sugar divided
• 1/2 teaspoon almond extract
• 1/4 teaspoon vanilla extract
• 9 ounces mascarpone cheese
• 1 9 ounce box chocolate wafers
• 1 tablespoon instant espresso powder
• nonstick cooking spray for pan
• chocolate for garnish
• plain espresso beans for garnish
• fresh mint sprig for garnish

Steps:

• Beat 2 cups heavy cream with 6 tbsp sugar with a mixer 4 minutes
• Reduce speed to medium and add mascarpone extracts mix until well blended
• Spray a 9-inch springform pan with cooking spray
• Layer 1 1/4 c mascarpone mix on bottom of pan
• Spread a layer of chocolate biscuits about 14 over
• Repeat layer of mascarpone and wafers finish with a layer of mascarpone
• Cover with foil and freeze for 1 hour
• Transfer to refrigerator and chill for 8 hrs or overnight
• Pulse remaining wafers in a processor until finely ground
• Beat remaining 1 cup cream with espresso powder and 3 tbsp sugar until whipped to stiff peaks 3 minutes or so
• Remove foil and pan from cake
• Frost all over with espresso cream
• Sprinkle edges with wafer crumbs
• Serve cold
• Garnish with mint leaves and espresso beans optional

Greek Pita Lunch

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Ingredients:

• 1 lb cottage cheese blended until smooth
• 1 cup feta cheese crumbled
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 3 garlic cloves finely minced
• 1 tablespoon tahini
• 2 whole pita breads cut in half
• 12 spinach leaves washed and dried
• 2 medium tomatoes chopped
• 1 medium sweet green pepper chopped
• 1 red onion cut in rings
• 1/2 cup mixed sprouts
• pepper
• 1 cup tahini
• 1 lemon juice of
• 3/4 cup water
• 1 teaspoon cumin
• 1/4 cup minced parsley
• 2 teaspoons tamari
• 1 dash cayenne

Steps:

• In a bowl combine; cottage cheese with feta basil oregano garlic tahini Pepper to taste
• Mix well
• Put 1/2 cup of the cheese mixture in each half Pita pocket
• Put in 400F degrees oven for 5-7 minutes
• Add spinach tomatoes onion ringspepper and sprouts to each pocket
• Serve with Tahini dressing on the side Optional
• --------TahiniDressing-----------
• Mix Tahini with lemon juice then slowly add water until the Tahini thins out Stir in the cumin parsley tamari and cayenne

Greek Salad

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Ingredients:

• 2 lbs medium tomatoes ripe chopped
• 2 medium cucumbers peeled chopped
• 2 green bell peppers cut into pieces
• 1 medium red onion finely chopped
• 6 ounces feta cheese
• 3/4 cup kalamata olive or other Greek olives
• 3 -5 sprigs of fresh mint
• 3 -5 sprigs fresh oregano
• 7 -10 sprigs parsley
• 3 tablespoons red wine vinegar
• salt and pepper
• 1/2 cup extra virgin olive oil

Steps:

• For the vinaigrette
• Coarsely chop the herbs that have been stripped from the stems In a smll bowl whisk together the red wine vinegar salt and pepper Gradually whisk in the oil so that the viniagrette dressing emulsifies and thickens slightly
• Add the chopped herbs then whisk the dressing again and test for seasonings
• For the salad
• Core and chop the tomatoes into 1-inch pieces Peel the cucumbers; cut each cucumber length-wise Scoop out the seeds with a teaspoon discard the seeds Cut the cucumber halves lengthwise into 2-3 strips then gather the strips together and cut them crosswise into 1/2-inch pieces
• Cut bell pepper in half then half again Be sure to discard the seeds and slice into stripsBe sure to cut out any of the white ribsCut each strip into dice
• Peel and trim the red onion Cut the onion cross-wise into thin rings Separate the rings
• Cut the feta cheese into 1/2-inch strips Gather the strips together and cut cross-wise into cubes
• Put the tomatoes cucumbers bell peppers and onion in a large bowl Briskly whisk the herb vinaigrette and pour it over the top of the salad With a large metal spoon toss the vegetables thoroughly in the herb vinaigrette dressing
• Add the olives and the feta cheese to the vegetables and gently toss again Taste for seasonings
• Allow the flavors to mellow before serving about 30 minutes

Grilled Cheese Sandwiches

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Ingredients:

• 8 slices French bread or 8 slices Italian bread
• 1/4 cup Dijon mustard
• 4 ounces old cheddar cheese
• 4 slices sweet onions
• 3 tablespoons butter softened

Steps:

• Spread 1 side of each slice of bread with mustard
• Using a cheese slicer thinly slice cheese; arrange half on half of the bread slices
• Top with onion and remaining cheese
• Sandwich with remaining bread mustard sidedown
• Spread butter over both sides of sandwich
• Place on greased grill over medium-low heat; close lid and grill turning once until golden and cheese is melted about 10 minutes Cut in half

Hannah's Supremely Cheesy Sauce for Veggies Etc

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Ingredients:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups low-fat milk
• 1 garlic clove
• 1/2 cup swiss cheese
• 1/4 cup asiago cheese
• 1/4 cup romano cheese
• 1/4 teaspoon ground pepper
• 1/4 teaspoon dried thyme
• 1/4 teaspoon hot red pepper flakes

Steps:

• Warm the milk in the microwave for 1 -2 minutes Grate the cheeses and crush the garlic Melt Butter in a large saucepan on medium heat Add flour and stir together Let cook for 2 minutes and then add milk and whisk until smooth Adjust heat and bring to a simmer Add crushed garlic cheeses and seasoning and whisk smooth until smooth and creamy adding a little more milk to thin if the sauce becomes too thick Only add salt after tasting as the chees and butter contain salt
• Serve over veggies chicken fish or pasta

Homemade Veggie Bread-Slice 'Pizzas'

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Ingredients:

• 6 slices whole wheat bread
• 1/2 cup salsa I use a mild vegetarian one
• 1 medium tomatoes diced
• 1 medium onion finely chopped
• 1 medium green bell pepper diced
• 3 tablespoons fresh corn kernels or 3 tablespoons frozen corn kernels blanched
• 1/2 cup cheddar cheese grated
• oregano

Steps:

• In a bowl mix together the chopped tomatoes onion and bell pepper
• Lay out the bread slices on a platter and spread about 2 heaped teaspoons of salsa evenly on one side of each slice
• Top the slices with a sprinking of oregano about 1/2 teaspoon each
• Spoon the veggie mixture over each slice of bread and ensure that the base of the bread is evenly covered but not overloaded
• Top with 1/2 tablespoon of blanched corn over each slice followed by an even and generous sprinkling of grated cheese
• Toast the bread-pizzas on the grilling rack of a preheated oven 300 degrees Celcius for 5-8 minutes or until the bottoms of the bread slices are lightly browned
• Serve/eat hot; enjoy

Huevos Rancheros in Muffin Cups

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Ingredients:

• 8 flour tortillas 5-inch
• 3 tablespoons butter melted
• kosher salt freshly ground black pepper
• 1 cup salsa prepared chunky cilantro salsa or your choice
• 3/4 cup black beans cooked
• 8 eggs
• 1/2 cup monterey jack pepper cheese shredded
• 1/2 cup sour cream

Steps:

• Preheat the oven to 400 degrees F Cut off the outer edge of each tortilla and remove so that the tortillas fit snugly into the muffin tin cup Brush both sides of the tortillas lightly with melted butter and sprinkle with salt Press the tortillas into the muffin tin creating little tortilla cups
• In a small bowl mix half the salsa with the black beans with salt and pepper Spoon a heaping tablespoon of the black bean mixture into each tortilla cup Crack an egg into each of the eight cups Bake until barely set about 8 minutes Top with cheese cover with aluminum foil and then bake for 6-7 minutes more To serve spoon the sour cream and remaining salsa on top of the eggs

Indian Stuffed Green Peppers

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Ingredients:

• 4 large green bell peppers
• 3 medium potatoes mashed
• 200 g panir grated
• 10 -12 cashews coarsely ground
• 12 -15 raisins
• 2 teaspoons amchur dry mango powder
• 1 1/2 teaspoons cayenne pepper to taste
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• fresh cilantro a few sprigs
• salt to taste
• 2 tablespoons oil
• 1 large onion chopped
• 1 inch fresh ginger chopped
• 3 green chilies chopped
• 1/2 cup cheese

Steps:

• Preheat oven to 430F
• Slice off the tops of the green peppers and remove seeds
• Slice off thinly from the bottom so that the peppers stand steady when placed on a baking tray
• Mix potatoes paneer cashewnuts raisins amchur cayenne cumin garam masala cilantro and salt Set aside
• Heat oil in a pan and add onion Cook till translucent and add ginger and green chillies
• Mix in potato mixture and continue to cook for two minutes
• Divide this mixture evenly into four portions and stuff the green peppers with the mixture
• Sprinkle cheese on top and place on baking tray
• Bake for fifteen minutes
• Serve immediately

Italian Tricolor Layered Dip

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Ingredients:

• 8 ounces cream cheese softened at room temperature
• 6 ounces goat cheese softened at room temperature
• 2 garlic cloves finely minced
• 6 ounces pesto sauce
• 8 ounces sun-dried tomatoes chopped

Steps:

• Line a small casserole dish with plastic wrap Set aside
• Mix cream cheese garlic and goat cheese together
• Spread 1/3 of the cheese mixture evenly in the dish
• Spread all of the sundried tomatoes on top
• Layer another 1/3 of the cheese mixture on top of tomatoes
• Spread all of the pesto on top of the cheese
• Finish with remaining 1/3 of the cheese mixture
• Cover and chill for an hour or longer
• Turn dish upside down onto a serving platter/plate and serve
• Buon appetito

Leek and Chevre Lasagne

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Ingredients:

• 6 lasagna noodles
• salt
• 2 small eggplant
• 3 leeks thinly sliced
• 2 tablespoons olive oil
• 2 red peppers roasted
• 7 ounces chevre cheese broken into pieces goat cheese
• 2 ounces pecorino cheese or 2 ounces parmesan cheese freshly grated
• 1/2 cup all-purpose flour
• 5 tablespoons butter
• 3 3/4 cups milk
• 1/2 teaspoon bay leaf powder
• fresh nutmeg grated
• ground black pepper

Steps:

• 1 Blanch the pasta sheets in plenty of boiling water for just 2 minutes Drain and place on a clean dish towel
• 2 Lightly slice thin and lightly salt the eggplant and lay in a colander to drain for 30 minutes Rinse and pat dry with paper towel
• 3 Lightly fry the leeks in the olive oil for about 5 minutes until softened Peel the roasted peppers and cut into strips
• 4 Make the sauce put the flour butter and milk in a saucepan and bring to a boil stirring constantly until it has thickened Add the ground bay leaves nutmeg and seasoning Simmer for 2 additional minutes
• 5 In a greased shallow casserole layer the leeks pasta eggplant goat cheese peppers and Pecorino or Parmesan Trickle the sauce over the layers ensuring that plenty goes in between
• 6 Finish with a layer of sauce and grated cheese Bake in the oven at 375 degrees F for 30 minutes or until browned on top Serve immediately

Light Mac amp; Cheese

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Ingredients:

• 1/2 lb macaroni or other small pasta
• 2 tablespoons butter
• 2 cups onions chopped
• 2 garlic cloves minced
• 1/2 lb sliced mushrooms
• 1 teaspoon salt
• 1 teaspoon caraway seed
• 1/2 lb spinach chopped
• 2 cups cottage cheese
• 1/2 cup yogurt
• 1 teaspoon dried dill
• 2 cups cheddar cheese grated
• 1/4 cup sunflower seeds

Steps:

• Preheat oven to 350F Grease a 9X13 pan and set aside
• Cook the pasta in a large pot Drain and set aside
• Melt butter in a deep skillet
• and saute onions for 5 minutes Add garlic
• mushrooms
• salt and caraway seeds Cook for about 5 minutes
• or until mushrooms are cooked Stir in spinach
• remove from heat
• and add to pasta
• Mix in cottage cheese
• buttermilk
• dill
• black pepper and half the cheddar Spread in prepared pan
• sprinkle with remaining cheddar and sunflower seeds
• and bake uncovered for 20-30 minutes
• I served this hot
• but its pretty tasty at room temperature for lunch the next day
• too

Mashed Potato Gratin with Garlic and Onions

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Ingredients:

• 4 large idaho potatoes
• 2 large garlic heads roasted
• 2 large onions baked
• 1 1/4 cups heavy cream
• salt and pepper
• 1 cup gruyere cheese

Steps:

• Remove the papery covering of the garlic heads but do not peel and do not separate the cloves
• Wrap well in foil and put them in the oven
• Put the onions on a double sheet of foil but do not wrap them; put them in the oven
• Pierce the potatoes in several places with a thin skewer or the tines of a fork
• Place them directly on the oven rack
• Bake the garlic for one hour and the onions and the potatoes for an hour and a half at 425F degrees
• After an hour pull out the garlic heads unwrap and let cool for 5 minutes
• Separate the cloves and squeeze them over a bowl so the softened garlic pops out into the bowl
• After 1 1/4 hours pull out the onions and potatoes
• If the onions are not very soft almost collapsed put them back in for a few minutes
• Perforate the potatoes lengthwise and crosswise with the tines of a fork and squeeze
• Scoop the potato flesh into a bowl and mash it with a potato masher
• With a sharp knife cut off the stem and root ends of the onions
• Remove the skin and the first layer
• Put the onions in a food processor and puree
• Combine the potatoes garlic onion 1/4 cup of cream and salt and pepper in the bowl of a mixer
• Beat with the paddle blade until smooth and blended then scrape the mixture into a large gratin bowl
• Sprinkle the top with cheese
• The recipe can be made ahead to this point and kept in the refrigerator covered for a day or so Bring to room temperature before proceeding Reduce the oven temperature to 350 degrees F
• Pour the remaining cream over the mixture
• Bake uncovered for 40-50 minutes or until the top is browned and bubbly and the cream has cooked down to a very thick suace-like consistency
• Try to arrange to have some leftovers; this is very good when it is cold

My Favorite Mac and Cheese

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Ingredients:

• 4 tablespoons butter
• 4 tablespoons flour
• 2 1/2 cups milk heated
• 1 1/2 cups grated sharp cheddar cheese
• salt
• fresh ground pepper
• cayenne
• 1/2 lb macaroni cooked
• 1/4 cup grated parmigiano-reggiano cheese
• 1/2 cup freshly made buttered bread crumb

Steps:

• Sauce Melt the butter in a heavy-bottomed saucepan Stir in the flour and cook
• stirring constantly
• until the paste cooks and bubbles a bit
• but dont let it brown about 2 minutes Add the hot milk
• continuing to stir as the sauce thickens Bring it to a boil Add salt and pepper to taste
• lower the heat
• and cook
• stirring for 2 to 3 minutes more Stir in 1 cup grated Cheddar cheese during the last 2 minutes of cooking
• along with a pinch of cayenne pepper Remove from the heat To cool this sauce for later use
• cover it with wax paper or pour a film of milk over it to prevent a skin from forming
• Macaroni Preheat the oven to 375F Butter a 1 1/2-quart casserole Put the cooked macaroni into the casserole
• pour the cheese sauce over it
• and mix gently with a fork Sprinkle the grated cheese evenly over the top and spread the crumbs over the cheese Bake
• uncovered
• until the top is golden and the sauce is bubbling
• about 30 minutes

Nacho Potatoes

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Ingredients:

• 3 large russett baking potatoes
• 1 tablespoon oil
• 1 16 ounce can refried black beans
• 1 cup colby-monterey jack cheese shredded
• 1 2 1/4 ounce can sliced black olives
• 1/2 cup mild chunky salsa
• 1/2 cup sour cream

Steps:

• Preheat oven to 400 degrees F
• Slice baking potatoes into 1/4 inch thick rounds about 8 slices per potato
• Brush both sides of potato slices with oil can use non-stick cooking spray
• Bake for 20 minutes turning after 10 minutes Remove from oven
• While potatoes are baking heat black beans on top of stove or in microwave
• Top each potato with 1 tablespoon of the heated beans and then sprinkle with the cheese and olives
• Place potatoes back in the oven to melt the cheese about 5 minutes
• Serve with salsa and sour cream

Pan-Fried Spinach Ravioli

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Ingredients:

• 16 ounces spinach
• 5 tablespoons extra virgin olive oil
• 1 onion finely chopped
• 4 ounces chive onion cream cheese or 4 ounces cream cheese softened
• 1/2 cup finely grated parmesan cheese plus more for serving
• salt and pepper
• 1 -2 pinch crushed red pepper flakes
• 48 wonton wrappers from a 12-ounce package
• 1 1/2 cups store-bought tomato sauce mushrooms warmed for serving
• chopped parsley for sprinkling

Steps:

• In a large skillet bring 1 cup water to a simmer over medium heat
• Add the spinach and cook until wilted about 3 minutes; drain rinse until cool then squeeze dry
• Chop and transfer to a medium bowl
• Using the same skillet add 1 tablespoon olive oil the onion amp; crushed red pepper flakes if using and cook stirring over medium high heat until softened about 5 minutes
• Stir into the spinach along with the cream cheese parmesan and 1/2 teaspoon pepper
• Lay 12 wonton wrappers on a work surface; place 1 tablespoon of the spinach filling in the center of each
• Working with 1 at a time moisten the edges with water and lay another wrapper on top; seal the edges pressing out any air
• Repeat with the remaining wrappers and spinach filling
• Using the same skillet bring 3/4 cup water 2 tablespoons olive oil and a pinch of salt to a boil
• Add 12 ravioli cover and cook until tender about 3 minutes; transfer to a platter
• Repeat with the remaining ravioli 2 tablespoons olive oil more water and another pinch of salt
• Spoon the tomato sauce over the ravioli and sprinkle with parsley and parmesan

Pate Reinagel Vegetarian Spread

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Ingredients:

• 4 ounces reduced-fat goat cheese unripened
• 2 ounces black mission figs finely chopped about 6
• 1 tablespoon argan oil
• 2 teaspoons mild honey
• 3/4 teaspoon black pepper coarsely cracked

Steps:

• Combine all ingredients mix until well combined and fluffy Chill Serve with apple slices crackers or flat-bread or Belgian endive leaves Makes about 3/4 cup

Ratatouille Savoury Strudel

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Ingredients:

• 1 package frozen puff pastry thawed
• 1 egg yolk
• 2 medium zucchini cubed
• 1 eggplant cubed
• 1 small red onion sliced
• 1 red pepper chopped
• 1 tablespoon olive oil
• 1 15 ounce can tomatoes pulp
• 1 tablespoon tomato paste
• 2 tablespoons vegetable bouillon granules
• 1 pinch salt
• 1 pinch pepper
• 1 pinch sugar
• 1 pinch cayenne pepper
• 1 teaspoon herbes de provence thyme rosmarine marjoram hyssop sage basil lavender fennel summer savory
• 1 -2 mozzarella cheese cubed

Steps:

• Make the ratatouille Heat the oil in a pan
• cook the onion until tender but not brown
• add tomato pulp
• tomato paste
• salt
• pepper
• sugar
• cayenne pepper
• herbs and stock granules
• mix well
• Add eggplant
• mix until coated with sauce and cook 5 minutes
• Add zucchini and pepper and cook for a further 10 minutes
• When the vegetables are cooked adjust salt and pepper to taste
• the vegetables should be quite dry
• if not add 1/2-1 tbsp flour and stir well while cooking another minute
• so the liquid is absorbed
• Let cool 5 minutes
• then add the mozzarella cubes to the ratatouille
• Roll out puff pastry so to have a 40x25 cm I think its about 20x12 5 inches rectangle
• put the rectangle on a cookie sheet lined with baking paper
• pour ratatouille and mozzarella mixture in the center of the rectangle and roll up
• sealing the edges very well
• Brush with the beaten egg yolk
• make a few cuts on the surface so the steam can get out and put in preheated oven 200C for 25-30 minutes or until pastry is golden and crisp you might want to put another lined cookie sheet on the lower rack as
• depending on the freshness of the mozzarella you use
• the strudel may produce some liquid and drip
• Let the strudel cool a little before slicing and serving

Savoury Cheese Galette

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Ingredients:

• 1 lb Roquefort cheese or 1 lb camembert cheese softened and rind discardedcut into pieces
• 1/4 cup heavy cream
• 1/4 cup dry white wine
• 1 large egg yolk
• 2 tablespoons all-purpose flour
• 3 cups all-purpose flour
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 3/4 cup cold butter cut into bits
• 2 large eggs beaten lightly
• 1/4 cup sliced almonds toasted lightly
• 1 large egg yolk
• 1 tablespoon water
• red grapes as an accompaniment

Steps:

• Make filling In a food processor blend together Roquefort or camembert cream wine egg yolk flour and season to taste
• Blend until filling is smooth
• Make crust In a bowl combine flour sugar and salt; add butter and blend until mixture resembles coarse meal
• Stir in eggs and on a lightly-floured surface knead dough lightly for several seconds or until combined
• Divide dough in half shape into balls and chill wrapped in plastic wrap for 1 hour
• On the lightly-floured surface roll out each ball of dough into a 10 inch round
• Press 1 round into bottom and inch up the sides of a buttered 9 inch round cake pan
• Spread filling evenly over and sprinkle with almonds
• With a butter knife fold the edge of the dough over filling
• Arrange remaining dough round on top and with the knife press edges together enclosing filling and sealing
• Score top in a diamond pattern with a fork
• Brush with egg wash and chill for atleast 30 minutes and up to 8 hours
• Preheat oven to 375 degrees F 190C
• Bake in the middle of oven for 50-55 minutes or until golden-brown
• Let cool 10 minutes
• Run a thin knife around edge of galette
• Turn out carefully and invert onto platter
• Let cool completely and serve with red grapes and a green salad

Scalloped Potatoes and Butternut Squash With Leeks

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Ingredients:

• 3 cups leeks washed very well and then thinly sliced about 6 large white and pale green parts only
• 1/2 cup unsalted butter
• 3 1/2 cups whole milk
• 6 tablespoons all-purpose flour
• 1 1/2 lbs potatoes about 4 large
• 1 lb butternut squash peeled seeded quartered and cut into 1/8 inch slices
• 1 1/2 cups gruyere cheese coarsley grated about 4 ounces

Steps:

• Preheat oven to 400 degrees
• Generously butter a 3 quart baking dish at least 2 inches deep
• In a skillet
• cook leeks in 3 tablespoons butter over medium low heat
• stirring
• until very soft
• In a saucepan
• bring the milk just to boil dont scaldjust keep warm
• In another heavy saucepan
• melt the remaining 5 tablespoons of butter over medium low heat and whisk in flour - cooking and constantly whisking for about 3 minutes
• Add heated milk in a stream
• whisking
• and bring to a boil
• Simmer this sauce
• whisking
• for 1 minute - or until thickened - and season with salt and pepper
• Peel potatoes and slice 1/8 inch thick
• Spread about 1/3 sauce in baking dish and cover with 1/3 potato and squash slices
• overlapping them slightly
• Cover slices with 1/3 leeks and sprinkle with 1/3 Gruyere
• Make 2 more layers with sauce
• potatoes and squash
• leeks and Gruyere in the same manner
• Bake
• covered with foil
• in middle of the oven for about 20 minutes
• Remove foil and bake 30 minutes more
• or until top is golden and vegetables are tender Yum
• If you prepare this in advance you may need to bake it a little bit longer

Sizzler's Cheese Toast

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Ingredients:

• 1 lb butter slightly softened
• 8 ounces parmesan cheese Grated
• Italian bread Sliced

Steps:

• In a mixer
• cream together the butter and cheese
• Preheat a griddle or large frying pan on medium-high
• Spread cheese mixture on bread about 1/4 thick
• Place bread cheese side down on griddle Cook until cheese has browned

Southwest Cheese Soup

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Ingredients:

• 1 cup milk any % of your choice
• 1 16 ounce package Velveeta cheese loaf cubed
• 1 15 ounce can whole kernel corn drained could use Mexi Corn
• 1 15 ounce can black beans rinsed and drained
• 1 10 ounce can diced tomatoes with mild green chilies undrained
• chopped cilantro if desiredto garnish

Steps:

• Mix all ingredients in dutch oven except for cilantro
• Cook over medium-low heat until cheese is melted and soup is hot
• Sprinkle cilantro on top before serving

Spinach and Pear Summer Salad

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Ingredients:

• 1 punch fresh spinach leaves
• 2 ripe Anjou pears
• 5 table spoons pine nuts
• 4 ounces feta cheese crumbled
• 1 red onion thinly sliced
• 2 lemons juice of fresh
• balsamic vinaigrette to serve

Steps:

• Gently wash spinach leaved under cold water
• Drain spinach leaves
• Cut pear in half and remove core and seeds
• Thinly slice pears and sprinkle with lemon juice to avoid turning brown
• Peel and very thinly slice onions
• Crumble feta cheese
• In a large bowl place torn spinach leaves
• Arrange thin pear slices and onion ontop of the spinach
• Gently crumble feta cheese over spinach pears and onion rings
• Finally toss pine nuts over the entire salad
• Serve with a good quality balsamic vinaigrette
• Delicious with fresh fish or simply as an entree

Stuffed Portabella Mushrooms

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Ingredients:

• 1 cup gruyere cheese shredded
• 1/2 cup fresh breadcrumb
• 1/4 cup fresh parsley chopped
• 1/4 cup almonds toasted and chopped
• 1/4 cup sun-dried tomato packed in oil drained
• 2 tablespoons fresh chives minced
• 1/4 teaspoon ground black pepper
• 4 large portabella mushrooms
• 2 tablespoons vegetable oil

Steps:

• In a bowl combine the cheese bread crumbs parsley almonds tomatoes chives and pepper
• Set aside
• Remove the mushroom stems and reserve for another use such as stock
• Brush the mushroom caps all over with oil
• Place gill side down on a greased broiler pan
• Broil just until the juices release about 4 minutes
• Turn the mushrooms over
• Spoon the cheese filling evenly over the gills
• Broil until the cheese is melted and the mushrooms are tender about 4 minutes

Texas Cheese Enchiladas

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Ingredients:

• 8 ounces sharp cheddar cheese cubed 1-inch
• 8 ounces monterey jack cheese cubed 1-inch
• 2 cups sharp cheddar cheese shredded
• 2 15 fluid ounce cans hatch brand fire roasted tomato enchilada sauce medium hot
• 1 large yellow onion coarsley minced
• 1/3 cup pickled jalapeno pepper finely minced
• 1/2 cup corn oil
• 1/4 teaspoon salt
• 16 corn tortillas

Steps:

• Preheat oven to 350F
• Lightly grease a 9x13 inch glass casserole dish
• Combine the minced onions and jalapenos
• Pour both cans of enchilada sauce into a 2 quart sauce pan bring to a boil immediately reduce heat stir and simmer for 2 minutes Remove from heat
• Add 1/2 cup of heated sauce to the bottom of the casserole dish and spread evenly Save remaining sauce
• In a large skillet over the Med-High setting heat corn oil When the oil is hot add 3 corn tortillas at a time sizzling approx 5 seconds turn with tongs and heat an additional 3 to 5 seconds or until soft -- do not allow them to get crisp Use paper towels to drain the heated tortillas and layer 6 of them over the sauce in the dish
• Add a third of the minced onions and jalapenos followed by a third of the cubed and shredded cheeses and lightly salt Pour another 1/2 cup of sauce over cheese Repeat layers twice ending with all remaining cheese onion/jalapeno mix cheese sauce and salt
• Bake uncovered at 350 F for 20 mins or until cheese is melted and bubbly --do not allow to brown Remove from oven and allow to rest 5 minutes
• Cut into squares and serve with cold beer Mexican rice beans sour cream or cornbread

Tri-Color Potatoes With Artichoke Hearts and Feta

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Ingredients:

• 2 lbs baby tricolor potatoes unpeeled sliced into small uniform wedges red white or gold and purple or blue
• 1 tablespoon olive oil
• 1/2 cup thinly sliced onion
• 1 -2 garlic clove minced
• 2 teaspoons lemon juice
• salt and pepper to taste
• 2 14 ounce cans water-packed artichoke hearts drained
• 1 tablespoon capers drained
• 3/4 cup sliced large Spanish olives with pimento
• 4 -6 ounces feta cheese

Steps:

• Boil potato wedges in boiling water for 5 minutes to cook part-way Drain and set aside
• Heat oil in a large nonstick skillet over medium-high heat Add onion and garlic and cook until tender stirring often about 4-5 minutes
• Add lemon juice salt and pepper Stir in artichoke hearts potatoes capers and olives Saute gently until heated through about 5 minutes
• Serve sprinkled with feta cheese

Veggie Pasta With Cheesy Fondue Sauce

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Ingredients:

• 7 ounces dried pasta shapes such as penne
• 7 ounces broccoli spears
• 1 garlic clove finely chopped
• 1 cup dry white wine
• 3 teaspoons cornstarch
• 7 ounces emmenthaler cheese grated or a similar swiss cheese
• 1 tablespoon olive oil
• 9 ounces cherry tomatoes washed
• salt
• fresh ground black pepper
• garlic bread to serve

Steps:

• Bring a large pan of water to the boil add the pasta and cook according to pack instructions Trim the broccoli cut into shorter lengths if desired and add to the pasta pan 5 minutes before the end of the cooking time
• Meanwhile put the garlic and wine in another pan and bring gently to the boil Blend the cornstarch to a smooth paste with 1 tbsp cold water
• With the wine over a very gentle heat add the cheese a little at a time stirring until each batch is melted This will take a few minutes Stir in the cornstarch paste and cook gently for 4-5 minutes or until the mixture is smooth and creamy You may need to add a little more wine to get a smooth consistency Add pepper then taste and add salt if necessary Keep warm over a very low heat
• Heat the oil in a frying pan add the tomatoes and cook over a fairly high heat until starting to soften
• Drain the pasta and broccoli toss with the tomatoes and tip into a warm serving dish Pour the cheese sauce over the top and serve with hot garlic bread

Yellow Tomato Soup With Goat Cheese Croutons

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Ingredients:

• 3 lbs yellow tomatoes halved and seeded about 9 medium
• 2 tablespoons olive oil divided
• 4 garlic cloves minced divided
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon fresh rosemary minced
• 1 teaspoon fresh thyme minced
• 1 large onion chopped
• 1 cup vegetable broth
• 1/2 cup milk
• 1/2 cup heavy whipping cream
• 12 slices baguette 1/2 inch thick
• 1 tablespoon olive oil
• 2 tablespoons prepared basil pesto
• 1/2 cup crumbled goat cheese
• 1 teaspoon pepper

Steps:

• Heat oven to 400F
• Place tomatoes cut side down in a greased 15x12x1 inch baking pan Brush with 1 tablespoon olive oil Sprinkle with 2 teaspoons garlic salt pepper rosemary and thyme
• Bake at 400 F for 25-30 minutes or until tender and skins are charredCool slightly then discard tomato skins
• Process tomatoes in a blender until pureed in batches if needed Set aside
• In a large saucepan or a saucepot saute onion in remaining oil until tender Add remaining garlic and saute 1 minute longer
• Add broth and milk to pan and bring to a boil Carefully stir in tomato puree Simmer uncovered for 15 minutes to allow flavors to blend Stir in cream and heat through--do not boil
• While soup is simmering make croutons Place bread on a baking sheet and brush with olive oil Bake at 400 F for 5-6 minutes or until golden brown Spread toasts with pesto and sprinkle with goat cheese and pepper Bake an additional 2 minutes
• To serve ladle soup into bowls and top each serving with 2 croutons